7 recipes to make with apple cider

Fall days are perfect for apple picking and savoring everything the season has to offer. Armed with a jug of fresh apple cider, we’ve rounded up a few new recipes for how to use it—from dressings to marinades to our favorite seasonal batch cocktail.

apple cider oatmeal

A bowl of this warm oatmeal for breakfast is the perfect transition from summer to fall and using the apple cider along with water adds a subtle sweetness to the oatmeal. We prefer a mix of both as all cider makes it far too sweet for our liking. We like it simply served but you can top it with just about anything.

2 cups water

1 cup apple cider

1 cup steel cut oats

Pinch kosher salt

Milk or cream, for serving

Light brown sugar, for serving

Ground cinnamon, for serving

Bring water and apple cider to a boil. Add oats and a pinch of salt. Reduce heat to low, cover, and cook for 15-25 minutes (shorter time will result in more al dente oats; longer time will be creamier). Stir every few minutes until desired doneness. Remove from heat and allow to cool for 1-2 minutes.

Divide oats among serving bowls and top each with some milk or cream, brown sugar, and cinnamon. Serve warm.

Serves 4.

apple cider grilled chicken

We love brining chicken whenever possible to keep it extra juicy after it cooks, and using a base of the apple cider does just that, while adding a subtle sweetness to the finished chicken. It’s great on its own or combined into your favorite fall-inspired salad.

For brine

1 teaspoon kosher salt

1 large clove garlic, smashed into a paste

2 tablespoons Dijon mustard

2 cups apple cider (or enough to cover chicken)

4 sprigs fresh thyme

4 bone-in, skin-on chicken breasts

Extra virgin olive oil

Freshly ground black pepper, to taste

Cooking spray, for greasing

Make brine. On a cutting board place salt over garlic and using back of a chef’s knife, smash into a paste. Transfer to a bowl, and whisk in mustard and apple cider. Add thyme to toss to combine. Add chicken and toss to combine. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

Remove chicken from brine and pat dry. Discard brine. Coat chicken with a bit of olive oil and season with salt and pepper.

Preheat grill to medium-high heat on one side, leaving one side of grill off. Coat grill evenly with cooking spray.

Place chicken on hot side of grill, skin-side down, and grill until a char forms, about 5 minutes (if skin is cooking too quickly, lower heat to medium-low). Turn chicken, and cook for another 5-10 minutes. Transfer chicken to cool side of grill and continue cooking until chicken is cooked through. Remove chicken once it reaches 155°F. Transfer chicken to a cutting board, tent with aluminum foil, and allow chicken to continue cooking until an internal temperature is about 160°F. Remove from bones, slice and serve warm.

Serves 4-6.

apple cider couscous bowl

We’re doubling up the apple cider here: once in our dressing and again to infuse extra flavor into our couscous. This salad is a great vegetarian meal for fall, or acts as a perfect side dish to our grilled chicken.

Apple cider dressing

2 tablespoons apple cider, divided

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1/4 cup extra virgin olive oil, plus extra for roasting

Kosher salt, to taste

Freshly ground black pepper, to taste

2 1/2 cups water

1/2 cup apple cider

1 1/2 cups Israeli couscous

1 large sweet potato, peeled and diced

1 small onion, sliced

Handful baby kale, washed and dried

4 Brussels sprouts, trimmed and thinly sliced

1/4 cup fresh flat-leaf Italian parsley, hand torn

1 apple, thinly sliced

Toasted nuts, optional, for serving

In a mason jar, add apple cider, maple syrup, mustard, and season with salt and pepper. Cover and shake until combined.

Preheat oven to 400°F.

Meanwhile, make couscous. In a medium saucepan, bring water and apple cider to a boil. Add couscous, cover and simmer, stirring occasionally for about 10 minutes until couscous is cooked. Drain off any excess liquid, fluff with a fork, and set aside.

Meanwhile, place sweet potato on a baking sheet and toss with about 2 tablespoons olive oil. Season with salt and pepper. Roast for 15 minutes. Remove from oven and add onion slices. Toss to combine. Continue cooking for another 15-20 minutes, until sweet potatoes and onions are softened. Remove and set aside to cool.

In a large bowl, add couscous, cooled sweet potatoes and onions, kale, Brussels sprouts, parsley, and apple slices. Toss with a bit of dressing until just combined. Transfer to a large serving bowl and top with toasted nuts (if using) and serve with remaining dressing.

Serves 4-6.

apple cider sangria

A big jug of sweet sangria makes it easy for guests to help themselves, allowing for a casual, effortless way to get a party started.

1 gallon apple cider

2 750-ml bottles Sauvignon Blanc (or similar), or to taste

1 cup cognac

Juice from 1 orange

Juice from 2 lemons

1 apple, thinly sliced

4 cinnamon sticks

Ice, for serving

Lemon or orange slices, for garnish

In a large jug or pitcher, combine apple cider, wine, cognac, orange and lemon juice, apple slices, and cinnamon sticks and give mixture a good stir. Cover and chill until ready to serve, at least 1 hour.

Place ice in a tall glass and fill with sangria. Garnish with a lemon or orange slice. Repeat with remaining glasses.

Serves 8-10.

cook’s note: For a warmer, smokier flavor, try adding an ounce (or to taste) of your favorite bourbon. The combination of apples and bourbon, along with the citrus, is perfect, especially when the autumn weather is a bit brisk.

apple cider cinnamon sauce

This slightly thickened sauce drizzles nicely over ice cream for an easy fall dessert. For a more caramel-like thickness, cook for an additional 10-15 minutes.

2 cups apple cider

1/4 cup heavy cream

Pinch kosher salt

Pinch ground cinnamon

Place apple cider in a saucepan and bring to a boil. Reduce heat to medium low and cook uncovered, until thickened and syrupy, about 45 minutes. Add cream, salt, and cinnamon and cook for another 5 minutes. Remove from heat and transfer to a clean bowl or jar and cool to room temperature (mixture will thicken even more as it cools). Transfer to a jar, cover, and refrigerate until ready to use.